Thursday, January 19, 2017

Nana's Carrot Cake Recipe

There are carrot cake recipes in abundance everywhere you look online.  This carrot cake recipe is the one our family has loved for years and years.  It is my mom's recipe and has become a favorite of many of her grandsons.  For that reason, this cake is usually a required dessert on our holiday table.  At one of our recent family gatherings, I surveyed the family asking what their favorite recipe was.  This cake was one of the top five favorites.

A Traditional Carrot Cake with Cream Cheese Frosting


My Favorite Carrot Cake
Nana's Carrot Cake

You don't need a holiday as a reason to make this carrot cake.  It differs from many other carrot cake recipes in that it does not include raisins or pineapple.  The star ingredient in this cake is the carrots, with the addition of a few chopped walnuts if you choose.  The cake is topped with a yummy cream cheese frosting that is a delicious complement to the cake.
Carrot Cake with Cream Cheese Frosting


Made as a 9-inch layer cake, you'll find this cake makes an attractive presentation.  You can also make it in a 13 x 9-inch pan as an everyday dessert.  I like to cut the cake into individual servings and freeze them.  You'll find this cake freezes very well.

Nana's Carrot Cake

Print Recipe
Makes one 9'' layer cake
Nana's Carrot Cake
Nana's Carrot Cake
  • 2 cups of all-purpose flour
  • 2 cups of granulated sugar
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 cup of vegetable oil
  • 1 tsp. vanilla
  • 4 large eggs
  • 4 cups of grated carrots, approximately 5 large carrots
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts 

Cream Cheese Frosting

  • 3-3 1/2 cups of confectioner’s sugar
  • 4 Tablespoons softened butter
  • 8 ounces cream cheese
  • 1 teaspoon vanilla 

Directions

Preheat oven to 350 degrees F.  Grease and flour your pans well. I like to line the pans with parchment paper to make it easier to remove the cake layers from the pans.
  
Mix eggs, beating until foamy.  Add oil in a stream and vanilla.  Beat well.  Mix flour, sugar, cinnamon, salt, baking soda and baking powder together.  Add to egg mixture and mix well.  Fold in carrots and 1/2 cup of chopped walnuts. 

Pour the batter into the prepared cake pans and bake in your preheated 350-degree F oven for 40-50 minutes, or until a toothpick inserted in the center of the cakes comes our clean.  Cool the cakes for ten minutes in the pans and then remove them to a wire rack to cool completely.  When cool frost with cream cheese frosting.

To make the frosting, beat the cream cheese and butter together until well combined.  Add the confectioner's sugar, one cup at a time, until the frosting is light and fluffy.  Beat in the vanilla.  If the frosting feels too loose, place it in the refrigerator for a few minutes to firm up.

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